List of works - Maria Gullo

Acetic Acid bacteria: physiology and carbon sources oxidation.

scientific article published on 05 May 2013

Acetobacter pasteurianus strain AB0220: cultivability and phenotypic stability over 9 years of preservation.

scientific article published on 23 March 2012

Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar.

scientific article

Biotechnological production of cellulose by acetic acid bacteria: current state and perspectives

scientific article published on 20 June 2018

Candida humilis--dominant species in sourdoughs for the production of durum wheat bran flour bread

scientific article published on 01 January 2003

Characterization of acetic acid bacteria in "traditional balsamic vinegar".

scientific article

Diversity of Acetobacter pasteurianus strains isolated from solid-state fermentation of cereal vinegars

scientific article

Evaluation and optimisation of bacterial genomic DNA extraction for no-culture techniques applied to vinegars.

scientific article

Genome sequencing and phylogenetic analysis of K1G4: a new Komagataeibacter strain producing bacterial cellulose from different carbon sources

scientific article published on 25 January 2020

Increased production of bacterial cellulose as starting point for scaled-up applications.

scientific article

Occurrence and dominance of yeast species in sourdough.

scientific article published in January 2004

Oxidative fermentations and exopolysaccharides production by acetic acid bacteria: a mini review

article

Preservation, Characterization and Exploitation of Microbial Biodiversity: The Perspective of the Italian Network of Culture Collections

scientific article published on 12 December 2019

Technological and microbiological aspects of traditional balsamic vinegar and their influence on quality and sensorial properties

scientific article published on January 2009

Valorization of cheese whey using microbial fermentations

scientific article published on 03 February 2020

Zero- and Low-Alcohol Fermented Beverages: A Perspective for Non-Conventional Healthy and Sustainable Production from Red Fruits

scientific article published in 2023

List of works by Maria Gullo

Acetic Acid bacteria: physiology and carbon sources oxidation.

Acetobacter pasteurianus strain AB0220: cultivability and phenotypic stability over 9 years of preservation.

Application of denaturing gradient gel electrophoresis (DGGE) analysis to evaluate acetic acid bacteria in traditional balsamic vinegar.

Biotechnological production of cellulose by acetic acid bacteria: current state and perspectives

Candida humilis--dominant species in sourdoughs for the production of durum wheat bran flour bread

Characterization of acetic acid bacteria in "traditional balsamic vinegar".

Diversity of Acetobacter pasteurianus strains isolated from solid-state fermentation of cereal vinegars

Evaluation and optimisation of bacterial genomic DNA extraction for no-culture techniques applied to vinegars.

Genome sequencing and phylogenetic analysis of K1G4: a new Komagataeibacter strain producing bacterial cellulose from different carbon sources

Increased production of bacterial cellulose as starting point for scaled-up applications.

Occurrence and dominance of yeast species in sourdough.

Oxidative fermentations and exopolysaccharides production by acetic acid bacteria: a mini review

Preservation, Characterization and Exploitation of Microbial Biodiversity: The Perspective of the Italian Network of Culture Collections

Technological and microbiological aspects of traditional balsamic vinegar and their influence on quality and sensorial properties

Valorization of cheese whey using microbial fermentations

Zero- and Low-Alcohol Fermented Beverages: A Perspective for Non-Conventional Healthy and Sustainable Production from Red Fruits